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Blueberry Oatmeal Muffins
These delicious Blueberry Oatmeal Muffins are the perfect treat for breakfast or snack time. Made with wholesome ingredients like whole wheat flour, oats, fresh blueberries, and Greek yogurt, they are a healthier twist on traditional muffins without compromising the flavor.
Ingredients
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 cup quick oats (sub: rolled oats)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 2 tablespoons milk of choice
- 2 large eggs (lightly beaten)
- 1/4 cup avocado oil (sub: any neutral oil like canola, vegetable, etc.)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Prep: Preheat to 350°F. Coat 12-count muffin pan with cooking spray and set aside.
- Dry Ingredients: In a large mixing bowl, stir together flour, oats, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In a second mixing bowl, whisk together yogurt, milk, eggs, oil, and vanilla.
- Combine: Fold wet mixture into the dry mixture and stir just until combined. Gently fold in the blueberries. The batter will be thick.
- Bake & Cool: Scoop the batter into the muffin cups, filling them to the top. Bake for 20-25 minutes, rotating the pan halfway through baking, until a toothpick comes out mostly clean (no batter). Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Store in a covered dish or storage bag on the counter for a few days, but put them in the fridge after that.
Freezer Instructions
Freeze For Later: Follow recipe as directed and let muffins cool. Place in a gallon-sized freezer bag in a single layer and freeze flat. Freeze for up to 3 months.
Prepare From Frozen: Wrap frozen muffin a moist paper towel and microwave in 30-second increments until it is warmed through.
Notes/Tips
- Really fill that muffin tin up! Use all the batter for 12 muffins.
- Quick oats blend in a bit better than rolled oats but both will work fine.
- The easiest way to distribute the muffin batter is to use a large cookie or ice cream scoop.
- Fold the blueberries in as gently as possible to prevent them from breaking open.
- For extra blueberry flavor, use blueberry Greek yogurt and decrease the granulated sugar to 2/3 cup.
- Variations: replace 1/2 cup of the blueberries with nuts (pistachios, almonds, pecans, etc), white or dark chocolate chips, or dried cranberries.
Nutrition
Serving: 1 muffin | Calories: 215 kcal (11%) | Carbohydrates: 35 g (12%) | Protein: 5 g (10%) | Fat: 6 g (9%) | Cholesterol: 32 mg (11%) | Sodium: 194 mg (8%) | Fiber: 2 g (8%) | Sugar: 15 g (17%)
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